And Now for 4 Refreshments

In the new documentary Hey Bartender (out now), some of mixology's finest practitioners share their views from the other side of the bar. Here, four of the film's more celebrated subjects offer their recipe for the ultimate summer cocktail.

On Holiday

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From Steve Schneider, principal bartender at Employees Only in New York City.

1 1/2 oz Hendrick's gin

1/2 oz simple syrup

1 oz lemon juice

1/2 oz Lillet blanc

1 pinch basil

club soda

Add ingredients (except soda) to a mixing glass. Add ice, shake, and fine-strain over ice into a tall Tom Collins glass. Top with club soda, stir, and ornament with a basil leaf and a cucumber slice.

Rusty Grail

From Jim Meehan, bartender and managing partner of PDT in New York City, a tiki spin on the classic Rusty Nail.

1 1/2 oz Balvenie 14-Year-Old Caribbean Cask Scotch whisky

3/4 oz fresh pineapple juice

1/2 oz Smith & Cross Jamaican rum

1/2 oz Drambuie

1/2 oz fresh lemon juice

2 dashes Regans' orange bitters

Shake with ice and strain into a Pernod-and-allspice-dram-rinsed old-fashioned glass. Garnish with an orange peel spiked with three whole cloves.

The Fitzgerald

From Dale DeGroff, founder and president of the Museum of the American Cocktail, an alternative to the gin and tonic that he created at the famed Rainbow Room in 1996.

1 1/2 oz Hendrick's gin

1 oz simple syrup

3/4 oz fresh lemon juice

2 dashes Dale DeGroff 's pimento bitters

Shake all ingredients with ice and strain into an old-fashioned glass. Garnish with a lemon wedge.

Waterloo

From Dushan Zaric, bartender and co-owner of Employees Only and Macao Trading Co. in New York City, a pumped-up watermelon bomb that has the body to stand up to gin.

4 watermelon pieces, one-by-two-inch chunks

3/4 oz simple syrup

1 1/2 oz Hendrick's gin

1/2 oz fresh-squeezed lemon juice

1/2 oz Campari

Muddle the watermelon and simple syrup in the bottom of a mixing glass until all the fruit has turned into juice. Then add the rest of the ingredients and fill up glass with 5 large ice cubes. Shake briefly, and pour unstrained into a tall Tom Collins glass. Garnish with a piece of watermelon with rind.

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